Brisket Last Night

Iowa State Egger

I smoked a five pound flat last night. This is about my seventh or eighth brisket, and each time I have done them a little different. I have seasoned the night before, and I have seasoned right before the cook. I have wrapped in foil as well as layered bacon on top.

This one I did simple. I rubbed with some Garlic Salt, DP Raising the Steaks and EVOO about an hour before putting on the cooker. I set the Diggi at dome of 225, used some hickory chucks and put the meat on at 10:00 am. It was in the 160 degree plateau from noon until about 5. Once it was coming out of the plateau I bumped the dome up to 250. The brisket hit 195 degrees at about 7:30. In the cooler it went for about an hour and a half. I was impressed that I didn't open the Egg at all over the time - it was driving me somewhat crazy.

The meat was moist, flavored well and smokey:

TurtleCreek

Looks very good. I have a 6lb'er on right now seasoned with DP Cow Lick last night. I forgot to add wood chips throughout the lump so I used a foil pouch and threw it under the platesetter .... we'll see how that works.

Did you use any wood chips/chunks, if so how/where did you place them? Thanks

Iowa State Egger

I mixed about four hickory wood chips in the bottom of the lump, then right before I put the meat on I put three more chucks on the top. I also had some hickory chips that I scattered on top as well.

I just fired the egg up to do some chicken and I am still getting a lot of hickory smoke from left over cook.

Double Bonus!

Bordello

Looks great, was there much fat on it when you bought it??? Most flats that I see are very lean, almost no fat at all.

Thanks,
Bordello

Pepper Monkey BBQ

Looks great Dave! I haven't done brisket for a while, but you have impulsed me to put it on the list for the next BBQ! Well done!

Joel
(Native Clear Lake Iowan now in MD)

Iowa State Egger

I agree with you on the fat - was NOT a good piece of meat compared to other flats. I tried to trim it before cooking but it was tough to do so I said screw it. Perhaps it made in more moist?

Iowa State Egger

Joel -

One of my office's is in Mason City - so I am somewhat familar with your old stompin' grounds.